If you are new to the forums, you must register a free account before you can post. The forums have a separate registration from the rest of www.chronofhorse.com, so your log in information for one will not automatically work for the other. Disclaimer: The opinions expressed here are the views of the individual and do not necessarily reflect the views and opinions of The Chronicle of the Horse.

Gumbo, esp when it gets cold. Chicken corn chowder, Chicken tortellini soup recipe: Soften a chopped leek or two in butter, add stock. Bring to a boil and add fresh kale or spinach, chopped, a parmesan rind, fresh tortellini and fresh mushrooms. Simmer for a couple minutes and serve. Watch out for the rind

My all time favorite is still chicken noodle. when I have enough bones in the freezer, I make stock. I make the soup the same day. Lots of carrots and onions and whatever vegies I have available. Cut up chicken, and thick homemade noodles. Mmmmm. Hubby makes a killer potato soup, w/cream and bacon. Very rich and so good (and probably not the healthiest LOL)

Oooo I am jealous! I never have enough broth! And I love making cauldrons of soup!

Right now I am making French onion, and made a broth from a leftover rabbit carcass that I shot and ate this week. I love roasting the carcass in the oven at 435 / 20 minutes before hand, and always gives such a nice rich flavor and depth to soups!

Monday I made a cream of mushroom, and last weeks was moose hamburger/vegetable. Since you have chicken broth, I'd make a mushroom soup or a mexican tortilla. A cother had posted an excellent one a while back that I'm dying to make!

Do you need recipes?

Ooo just thought of another! Garlic, spinach totillini!! Soo good! I have to stop now!! Lol

This one is very good but needed a little spicing up. I didn't like the sun dried tomatoes as much as the regular, diced tomatoes. I used goat cheese and herb tortellini instead of the regular ricotta tortellini. I also used fat free half and half.http://www.tasteofhome.com/recipes/T...ortellini-Soup

I generally 86 the oil and celery and double (triple) the carrots and green pepper. Generally add more cumin and chili powder as well. This is one of my favorite soups! In fact, it has been my lunch all this week

Melt the butter in a heavy soup pot. Add the onion, celery, and carrots. Cook over medium heat until just soft. Sprinkle on the flour and cook for 3 minutes, stirring frequently. Stir in the broth. Stir in the milk. Heat until steaming. Add the cooked potatoes and corn. Cook for 45-55 minutes over low heat. Check the seasoning. Serve warm.

<>< Sorrow Looks Back. Worry Looks Around. Faith Looks Up! -- Being negative only makes a difficult journey more difficult. You may be given a cactus, but you don't have to sit on it.

Oooo I am jealous! I never have enough broth! And I love making cauldrons of soup!

Right now I am making French onion, and made a broth from a leftover rabbit carcass that I shot and ate this week. I love roasting the carcass in the oven at 435 / 20 minutes before hand, and always gives such a nice rich flavor and depth to soups!

Monday I made a cream of mushroom, and last weeks was moose hamburger/vegetable. Since you have chicken broth, I'd make a mushroom soup or a mexican tortilla. A cother had posted an excellent one a while back that I'm dying to make!

Do you need recipes?

Ooo just thought of another! Garlic, spinach totillini!! Soo good! I have to stop now!! Lol

Heck yes we need recipes. Get typing, girl!

Originally Posted by Alagirl
We just love to shame poor people...when in reality, we are all just peasants.

I'd sometimes have leftovers. So I'd just make soup! Add chicken or beef broth or water. Only problem is the size of the rabe-caused copious chin drips. So I made rabe as for a side dish, then removed rabe from broth and chopped fine. PIA but it made the soup a real soup- once pureed 1/2 rabe and added back chopped to broth.

Additions:
Small pasta
barley
Rice
Meat-classic is Italian sausage but chicken, even ham is good

A sprinkle of parm or Romano on top and a dash of balsamic or hot sauce and you have a healthy bowl o' goodness

Easy but very delicious Shrimp Bisque

Peel shrimp and place in skillet with 1/2 stick of butter and cook until shrimp is done. Add Old Bay Seasoning to taste.
In a large pot add all 6 cans of soup and heat on Medium heat. Add shrimp and butter mixture and stir. Then add the pint of Half & Half and continue to stir. Cover and turn heat down to low.

Pour in bowl, sprinkle some more Old Bay and serve with fresh Italian Bread.